Private Barrel Program

 

This is the ultimate gift for yourself—your family—or for the wine enthusiasts in your life. You will choose from a selection of our estate grape varieties, then join our winemaking team as one barrel of wine is made exclusively for you. Throughout the aging process, you will enjoy periodic barrel tastings to follow the maturation of your wine. Finally, your wine—a total of approximately 25 cases—will be bottled with a personalized label for you to share with family and friends. You will also take home an engraved barrel head as a treasured memento to display at home. This is the next best thing to being a winemaker, and a gift that will keep on giving.     

 

• Prices will vary based on selection - $10,000-$15,000

• Includes bottles, labels and corks

• Does not include label printing or tax

 

Contact us for more information!

Featured Wine Pairing- Winter

Rosemary-Pepper Beef Rib Roast with Porcini Jus

2016 Cabernet Franc

Yields 12- 14

This is a perfect pairing for your holiday table! Enjoy this delicious Beef Rib Roast paired with the smooth yet complex flavor profile of our 2016 Cabernet Franc.

Ingredients

• 1/4 cup coarsely chopped fresh rosemary
• 3 tablespoons fresh coarsely ground black pepper, plus more for seasoning
• 3 tablespoons vegetable oil
• One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat
• Salt
• 3 tablespoons unsalted butter
• 1 medium shallot, very finely chopped
• 2 large garlic cloves, thinly sliced
• 1/4 cup dry red wine
• 1 quart beef stock or broth
• 1/4 cup sherry vinegar
• 4 thyme sprigs
• 1 ounce dried porcini (1 cup), ground to a powder in a spice grinder or blender

Directions

Step 1    

In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil and rub all over the roast. Cover and refrigerate overnight

Step 2    

Put a large roasting pan in the middle of the oven and preheat to 375°. Let the rib roast stand at room temperature for 30 minutes.

Step 3    

Season the roast with salt and put it in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and cook at 350° for about 3 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the roast to a carving board to rest for at least 20 minutes.

Step 4 

Meanwhile, in a saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes. Add the wine and boil for 2 minutes. Add the stock, vinegar and thyme and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 20 minutes. Strain the sauce and return it to the saucepan. Whisk in the porcini powder and simmer for 1 minute. Cover, remove from the heat and let stand for 5 minutes. Season with salt and pepper. Carve the roast and serve with the porcini jus.

 

Inspired by Food & Wine